Baton Rouge

Help with the Holiday Madness!

Kristina — Wed, 11 Nov 2009 22:53:06 +0000

Do not fret the holiday shopping and your menu! Our Team Members are ready to help you find anything in the store and provide recipe ideas for your gathering. This website is also a great resource for special diet recipes, such as gluten-free, dairy-free, low-sodium and vegetarian/vegan.

What I love about working with such fabulous people, is that they all have great ideas and creativity when it comes to food. Please feel free to ask Team Members what their favorite recipes are.

Of course, we also have an incredible Prepared Foods offering for the holidays, whether it’s a full meal package, side dishes, hors d’oeuvres, or wine pairings. Stop by the Holiday Table to place your order or for more details.

In addition, throughout the store, you’ll find nifty gift ideas for your family and friends.

May you and yours have a wonderful and tasty holiday season!

Recipes from Chef Will’s Demo at the Red Stick Farmers Market

Kristina — Tue, 15 Sep 2009 23:06:50 +0000

On September 12th, Will Spiers, the Baton Rouge store’s seafood specialist, was the Red Stick Farmers Market featured chef with host Chef Celeste Gill. His delicious creations delighted the crowd and here are the recipes:

LOUISIANA PECAN CRUSTED CATFISH (serves 4)
Mix 1/4 cup canola oil, 1 Tbsp. Creole seasoning, 1 Tbsp lemon juice, and 2 tsp. dried thyme.
Rub catfish with half of the mixture and bake in the oven for about five minutes at 475 degrees.
While the catfish is in the oven, mix together 1 cup Panko bread crumbs, 1 Tbsp. parsley, 1/2 cup chopped pecans, 2 Tbsp. parmesan cheese, and the remainder of the oil. Gently press the pecan mixture onto the catfish and continue to cook in the oven until the catfish flakes easily — about 5 to 8 more minutes.

ROASTED BUTTERNUT SQUASH PUREE (serves 4 to 6)
3 ea whole butternut squash cut in half
3 Tbsp. olive oil
1 Tbsp. dried oregano
1 Tbsp. ground allspice
2 Tbsp. brown sugar
Salt and pepper to taste
Rub each squash half with olive oil then generously sprinkle with your allspice and oregano. Roast in the oven at 475 degrees for thirty minutes and let cool for a minute. Once cooled down, scoop out seeds and discard them. Scoop meat out of the shell and place in a mixing bowl. Season well with brown sugar, salt, and pepper. Serve hot!

Buzz on Buffalo?

Kristina — Wed, 02 Sep 2009 20:13:45 +0000

Buffalo is a delicious way to “lean up” your beef recipes with more protein and less calories, fat or cholesterol than beef. In addition, buffalo is a good source of iron, B vitamins and other key nutrients. The trick to cooking with buffalo is “low and slow” as leaner meats cook and lose moister faster. The lower temperature also provides better texture. With a richer, slightly sweet flavor compared to beef, buffalo earns bonus points for nutrition! Recipes are available at http://www.wholefoodsmarket.com/recipes/.

What’s Hot This Weekend & Special Benefit

Kristina — Sat, 08 Aug 2009 20:54:12 +0000

Trying to find the perfect item to grill this weekend? Through the 9th, the New York strip steaks are on sale for $9.99/lb. Delicious, high quality meat on a discount! Love the Soy Vay Very Very Teriyaki as a marinade and highly recommend it.

On another note, please mark your calendar to support Ray Brandhurst, a local shrimper who is battling lung cancer with minimal health insurance. Ray is a member of the White Boot Brigade, which we have supported through special fundraisers in our Louisiana, Texas, Tennessee, Alabama, Georgia, North Carolina, and South Carolina stores. His wife Kay sells shrimp at the Crescent City Farmers Market and they have four children.

Chef Michael Farrell from Le Meritage is hosting a Louisiana Wild Caught Shrimp Dinner to benefit Ray and his family Saturday, August 15th from 7 to 10 p.m., which features four courses with wine pairings for $75 per person. Call 504.648.6119 for reservations.

Goat Cheese Recipes Featured in 225 Dine Article

Kristina — Fri, 03 Jul 2009 22:21:14 +0000

Did you get a chance to read Maggie Hayn Richardson’s blog on our cheese department in this week’s 225 Dine Du Jour? Here’s the link: http://www.225batonrouge.com/news/2009/jul/02/du-jour-whole-foods-cheese-team-leader-sally-puyau/?restaurants and we have provided recipes that were sampled and discussed during the interview. My favorite is the prosciutto-wrapped goat cheese balls sauteed in oil. Extremely addictive and enjoy!

PROSCIUTTO & GOAT CHEESE BALLS
8 oz Caprichio de Cabra Goat Cheese
4 oz. Prosciutto thinly sliced
Pecan Oil
Roll goat cheese into little balls, the size of a large marble. Wrap with prosciutto. Saute in pecan oil for approximately two minutes and serve.

GRILLED PEACHES WITH HONEY & GOAT CHEESE
4 Peaches
8 oz of goat cheese
6T Honey
4T Chopped toasted almonds
Halve and pit peach. Spray with canola oil on cut side and grill for 5 minutes. Mix honey and goat cheese until thoroughly mixed. Fill peach with goat cheese mixture and garnish with toasted almonds and mint. Chill and serve.

GRILLED HALLOUMI AND ROASTED TOMATOES
1 Pack of Halloumi sliced
Olive oil
Roasted red tomatoes by Divina
Spray Halloumi slice with olive oil and grill or griddle until melted but firm. Layer on plate with oven roasted tomatoes and garnish with mint. Serve with crusty bread.

What to Cook for the Fourth of July & Specials!

Kristina — Sat, 27 Jun 2009 22:13:47 +0000

From now through July 7th, grilling planks are on sale and perfect for celebrating the 4th in style! One of the store team leaders (comparable to general manager) used a plank for grilling chicken and it came out incredibly tender and flavorful. You’ll generally find them in the Seafood Department in addition to grilling displays as they’re mostly used for fish. Ask a team member for their recipe as they are happy to share and celebrate good food!

In addition, from July 1st through the 8th, you’ll receive FREE one 18 oz. bottle of Stubbs BBQ sauce, 1.25 pounds of Whole Foods Market cornbread, and one pound of classic coleslaw when you purchase one full rack of baby back ribs!

I’m known as the rib queen in our household and can’t wait! Also, I prefer to use our 365 charcoal rather than a gas grill although I understand the convenience of using gas. Call me a purist!

Shrimp Sale & Things to Ponder

Kristina — Sat, 13 Jun 2009 16:48:33 +0000

The three Louisiana stores have fresh (not previously frozen) headless jumbo Gulf shrimp on sale this weekend only for $9.99.

What makes this shrimp different from what you’ll find on the corner or around town is that it’s preservative/chem-free and sulfite-free. Added bonus is that the weight is from the shrimp meat rather than the head. More shrimp to eat! Of course, if you’re making a stock, you want the head for the best flavor.

I’m thinking it’s shrimp and grits for brunch this weekend! Bon appetit!

Did You Know About Our Wine Case & Top Ten Wine Discount Combo?

Kristina — Thu, 11 Jun 2009 20:12:11 +0000

Did you know that when you purchase a case of anything in the store, you receive a 10% discount? Even better, we have a Top Ten Wine program that features crisp and refreshing wines paired with the season’s tastiest cheeses suited for all kinds of summer revelry at prices to fit event the smallest budget. The Top Ten Wine program provides these delicious wines at a discount, so when you purchase a case of Top Ten wines, you actually receive a 17% discount! Selections start at under $9 per bottle and our Team Members can also help with recommendations for wine, cheese, and food pairings. Salut!

Summer Sammies! New Sandwiches Now Available!

Kristina — Fri, 05 Jun 2009 14:58:47 +0000

We’re very excited to have TWELVE new sandwiches available for the summer! The made-to-order Sammies are: Spicy California Club, The Real Reuben, Rock & Roll Falafel, Lip Lickin’ BBQ Chicken (get extra napkins!), Twisted Ham & Cheddar, and A Better BLT.

If you’re in a rush and need a grab-n-go variety, try the Flat-Out Veggie Sandwich, Tuscan Chicken Wrap, Asian Veggie Wrap, Pimento Cheese Sliders, Italiano Classico or Farmhouse Favorite.

I’ve tried the Tuscan Chicken and it’s a generous portion that’s plenty for two along with a side dish, such as potato salad, chips, or garden salad. Delicious with a nice zip from the olive tapenade. Enjoy!